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Turkey Dinner Cupcakes

Here's a turkey that even a vegetarian would love. Have a little fun on Thanksgiving and serve these right alongside the main course. —Karen Tack, Riverside, Connecticut

24 ServingsPrep: 1-1/2 hours

Ingredients

2-inch slice pound cake (Sara Lee)
2 cups corn flakes
Green and yellow food coloring (McCormick)
2 cans (16 ounces each) vanilla frosting
24 vanilla cupcakes baked in orange foil liners
24 honey wheat sticks (Pringles)
144 soft caramels (Kraft)
Orange round candies (Sixlets)
Yellow and purple candy-coated sunflower seeds (Sunny Seed Drops)
Ground cinnamon

Directions

1. Tint 3 tablespoons of the vanilla frosting light green with the
green and yellow food coloring. Spoon the frosting into a resealable
bag; set aside. Spoon 3 tablespoons vanilla frosting into a
resealable bag; set aside.
2. Line a cookie sheet with waxed paper. Place the corn flakes in a
large bowl. Tint 1/2 cup of the vanilla frosting green with the
green food coloring. Heat the green frosting in a microwave-safe
bowl until liquid, about 10 to 15 seconds, stirring well. Pour the
frosting over the corn flakes and toss until completely coated. Pour
the coated corn flakes onto the prepared cookie sheet and spread out
into a single layer. Allow the corn flakes to dry, about 30 minutes.

2 of 2

Turkey Dinner Cupcakes (continued)

Directions (continued)

3. Meanwhile, cut the pound cake into 1/8-in. cubes; cover until
ready to use.
4. Cut the wheat sticks in half. Soften several caramels in the
microwave for no more than 3 seconds. Flatten a caramel slightly and
place one end of a wheat stick in the center of the flattened
caramel.
Bring the caramel up and over the end of the wheat stick and shape
into a drumstick. Trim the overhanging end of the wheat stick to 1/2
in. with a serrated knife. Continue to make 48 drumsticks.
5. Microwave four caramels at a time to soften, about 3 seconds.
Press the caramels together and roll them out to a 3-1/2-in.
diameter. Cut caramels into a 3-1/2-in. circle with a round cookie
cutter or the opening of a glass. Cut out an opening for the
stuffing about 1-1/2 in. wide and deep. Repeat with the remaining
caramels to make 24 skins. Place the caramel skins between sheets of
waxed paper. (The drumsticks and skins can be made up to 4 days in
advance and kept in an airtight container.)
6. Place a mound of vanilla frosting on top of a cupcake; top with a
caramel turkey skin. Tuck the edge of the caramel in 1/4 in. from
the edge of the cupcake. Use a small knife to push the caramel into
the frosting: it will make the turkey look plumper and give room for
the lettuce corn flakes. Pinch the ends of the caramel opening; some
of the frosting will pop out. Press some of the cake cubes into the
frosting as the stuffing.
7. Lightly brush one side of each drumstick with a bit of water.
Press each drumstick to each side of the stuffing opening. Hold
several seconds to secure. Repeat with the remaining drumsticks.
8. Snip a small corner from the bag with the vanilla frosting. Add
the green corn flakes around the edge of the cupcake to look like
lettuce. Use some vanilla frosting if necessary to help secure. Pipe
dots of vanilla frosting on the ends of the wheat sticks to look
like the ends of the turkey bones. Add more cake cubes as stuffing
if desired.
9. Snip a small corner from the bag with the light green frosting.
Pipe a few dots around the turkey and add the candies and seeds as
fruit. Cluster the purple seeds as a bunch of grapes and pipe a dot
of frosting on top as the stems. Sprinkle the top of the caramel
turkey with some cinnamon. Yield: 2 dozen.